Archive for February, 2008
Serves 8-12 INGREDIENTS Cake 1 cup butter (2 sticks) 1 cup granulated sugar 2 eggs 1 teaspoon pure vanilla extract 2 cups sifted flour 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt 1 cup sour cream Filling ½ cup brown sugar ¼ cup granulated sugar 1 teaspoon cinnamon 1 cup chopped walnuts PREPARATION Preheat oven to 350 degrees F Grease and flour a 9x12x2 baking pan and set aside. Cream the butter and sugar until light. Add eggs and vanilla extract and beat well. Alternate, adding flour mixture and sour cream in thirds to the batter, ending with the flour. Spread half of the batter into baking pan. Mix filling ingredients together and sprinkle half over the batter. Carefully spread remaining batter over filling mixture and sprinkle with the remaining topping. Bake for 30-35 minutes, or until golden brown on top and an inserted toothpick comes out clean. Don’t over bake otherwise the coffeecake will be dry. Enjoy while warm with a cup of coffee! Serves 8-12 INGREDIENTS Pudding 7 cups fresh or stale white bread (crusts removed) cut into 1 inch cubes ½ cup golden raisins ½ cup melted butter 1 cup toasted pecans 4 eggs 1 cup granulated sugar ¼ cup brown sugar packed 1 teaspoon nutmeg 2 teaspoons pure vanilla extract 2 cups half and half 2 cups whole milk Grated nutmeg Caramel Sauce ½ cup (1 stick) butter 1 cup brown sugar ¼ teaspoon salt 1 teaspoon pure vanilla extract ½ cup evaporated milk PREPARATION Preheat oven to 350 degrees F Toast pecans: Place whole or pecan halves on a baking sheet and toast in a 350 degree F oven for about 7 minutes. Remove from oven and cool. Roughly chop and set aside. Place bread in a buttered 9x13x2 glass baking dish. Sprinkle raisins and toasted pecans over the bread, then drizzle on melted butter; set aside. In a large mixer, beat the eggs until broken up, then blend in the sugars, nutmeg and vanilla. Add the half and half and milk – do not over beat. Pour the milk mixture over the bread cubes and let soak for 15 minutes, gently patting the bread into the milk mixture. Sprinkle top with nutmeg. Bake the pudding for 55 minutes, checking after 40 minutes to make sure that the pudding is not getting too brown. If it is, cover the pudding with foil. Bake pudding until it is puffy all over and golden brown. Remove from the oven to cool. While the pudding is baking, in a small saucepan over medium heat, melt the butter and brown sugar together, whisking as mixture cooks. Bring to a boil, remove from the heat and whisk in the salt, vanilla and evaporated milk. To serve, cut the pudding in squares and top each serving with the warm caramel sauce. The sauce can be made ahead of time and reheated in the microwave. Source: Marcia Adams – New Recipes from Quilt Country – 1997 Makes 4 dozen fritters INGREDIENTS 1 ½ cup all purpose flour ¼ teaspoon salt 2 teaspoons baking powder 3 tablespoons granulated sugar 1 teaspoon cinnamon 1 egg ¾ cup milk 1 teaspoon pure vanilla extract 3 medium firm apples, such as Golden Delicious or Granny Smith 3 teaspoons fresh lemon juice Vegetable oil for frying Confectioner’s sugar and warm maple syrup PREPARATION Sift together flour, salt, baking powder, cinnamon and sugar. In a large mixer bowl, beat the egg lightly. Add the milk and vanilla and blend. Peel and core the apples, chop finely (can use food processor) and toss with lemon juice. Add the dry ingredients gradually to the milk mixture, then fold in apples. Heat oil in a skillet to 365 degrees F. There should be about ¼ inch of oil. Drop the batter by heaping teaspoonful into the skillet, patting each fritter down a bit. Fry until golden brown on one side and then turn and brown the other side, should take about 3 minutes. Drain on paper towels, then transfer to a platter and keep warm in the oven until the remaining fritters are fried. Sprinkle with confectioner’s sugar and serve with warm maple syrup. Source: Marcia Adams – Heartland – 1991
These are a great alternative to frozen fries. You can toss with a variety of herbs or spices. We particularly like them with chopped parsley and chipotle seasoning. Spicy and delicious! Serves 3-4 INGREDIENTS 2 russet potatoes – cut in ½ lengthwise and then cut halves lengthwise into fourths to make 16 large wedges ¼ cup extra-virgin olive oil Kosher salt 2 tablespoons fresh chopped parsley ¼ cup freshly grated Parmigiano-Reggiano PREPARATION Preheat oven to 425 degrees F Preheat baking sheet in the hot oven for at least 5 minutes While the baking sheet is heating, toss the potatoes with the olive oil and ¾ teaspoon of salt in a large bowl. Place the potatoes onto the heated baking sheet in a single layer. Roast potatoes for 30-35 minutes, turning to ensure that they are crispy, browned and cooked through. Remove from oven and toss fries in a large bowl and toss with parsley and cheese. Source: Tyler Florence – Food Network
INGREDIENTS Yields: 24 muffins 4 eggs 2 cups granulated sugar 1 cup vegetable oil 1 teaspoon pure vanilla extract 4 cups all purpose flour 1 teaspoon salt 1 teaspoon baking soda 2 teaspoons baking powder 2 cups sour cream (16 ounces) 2 cups fresh blueberries PREPARATION Preheat oven to 400 degrees F Using an electric mixer beat eggs. Gradually add in sugar and mix thoroughly. Slowly add vegetable oil and vanilla extract. Combine dry ingredients and then slowly add them to the egg mixture; alternating with the sour cream. Gently fold in the blueberries. Spoon the batter into greased muffin tins or muffin tins with liners, filling about ½ to ¾ full. Bake at 400 degrees F for approximately 20 minutes. Remove from oven and allow muffins to cool for about 10 minutes. Remove from muffin tin to a wire rack to finish cooling. Serves 8-10 INGREDIENTS 3 lbs ground beef – (can also use ground turkey) 1 cup chopped onion 1 cup chopped green pepper 1 garlic glove – finely chopped 1½ cups ketchup ½ cup water 4 tablespoons brown sugar 4 tablespoons prepared mustard 4 tablespoons white vinegar 4 tablespoons Worcestershire sauce PREPARATION In large skillet, brown ground beef, onion, green pepper and garlic until meat is brown and onion is tender. Drain off the excess fat. In Slow Cooker, combine ketchup, water, brown sugar, mustard, vinegar and Worcestershire sauce. Stir in the ground beef mixture. Cover and cook on low temperature for 6-8 hours or high temperature for 3-4 hours. Spaghetti and Meatballs Serves 6
INGREDIENTS Extra-virgin olive oil 1 onion – finely chopped 3 cloves garlic – chopped 2 tablespoons roughly chopped fresh parsley 1 – 1 ½ cups bread crumbs 3 lbs ground beef or split 50/50 with ground beef and ground pork 1 large egg 5 cups heated tomato-basil sauce, you can use homemade or good jarred sauce like Classico ½ cup freshly grated Parmigiano-Reggiano ½ lb mozzarella cheese – grated 4 fresh basil leaves – roughly chopped 1 lb spaghetti PREPARATION Preheat oven to 350 degrees F Heat 2-3 tablespoons olive oil in a large skillet over medium heat. Add the onion, garlic and parsley and cook until the onions are soft and translucent, about 7-10 minutes. Remove the skillet from heat and let mixture cool. In a large bowl, add the meat, egg, parmesan cheese and bread crumbs. Mix well and season with salt and freshly grated black pepper. Divide meat mixture and shape into good sized meatballs – about 10-12. Place meatballs in large skillet and brown for about 10 minutes. Place the meatballs in 9×12 baking pan and spoon about one half of the sauce of the meatballs. Sprinkle with mozzarella cheese and bake the meatballs for about 20-25 minutes or until cooked through. While meatballs are baking, heat water for the spaghetti and cook according to instructions on package. Drain and place spaghetti on large serving platter. Pour the remaining tomato sauce over the spaghetti and mix well. Spoon the meatballs on top of the spaghetti and garnish with basil leaves and sprinkle with grated parmesan cheese. Adapted: Tyler Florence – Food Network – “Tyler’s Ultimate” Ground Beef Chili Yields – 10 Servings INGREDIENTS 2 lb ground beef 1 large onion – finely chopped 3 gloves garlic – finely chopped 2 -15 ounce cans of chili beans with sauce, I prefer Brooks Chili Beans 1 – 28 ounce can of crushed tomatoes 1 tablespoon smoked paprika 2 tablespoons chili powder – more dependent on your preference 1 tablespoon bottled hot pepper sauce Garnishes: sour cream, shredded cheddar cheese and chopped green onions PREPARATION In a large stock pot, cook meat, onion, chili powder, paprika and garlic, until meat is browned and onion is tender. Drain excess fat from stock pot. Stir in chili beans, crushed tomatoes and hot sauce. Bring to a boil and then reduce heat. Cover and simmer for approximately 2 hours. Serve chili with grated cheddar cheese, sour cream and chopped green onions.
This is the best apple pie recipe that I have ever made. The recipe comes from Marcia Adams’ cookbook, Cooking from Quilt County. I would highly recommend this cookbook. I have tried many of the recipes and have found them all to be exceptional. Along with the recipes, the photography is beautiful. I believe that it is out of print at this time, however you can order used or “like new” copies from Amazon.com. INGREDIENTS Serves 6-8 Pie Filling 4 large Golden Delicious apples 1 unbaked pastry shell* 1 cup granulated sugar 3 tablespoons flour ½ teaspoon cinnamon 1 egg 1 cup heavy cream 1 teaspoon pure vanilla extract Streusel Topping 1/3 cup granulated sugar 1/4 cup brown sugar, firmly packed ½ cup, plus 2 tablespoons all-purpose flour 1 teaspoon cinnamon ½ cup (1 stick) cold butter ½ cup coarsely chopped walnuts or pecans PREPARATION Preheat oven to 350 degrees F. Peel, core and thinly slice apples, there should be about 4 cups. Place apples in the unbaked pie shell. In a small bowl, combine dry ingredients – flour, sugars, cinnamon and mix well. In another small bowl, combine egg, heavy cream and vanilla extract and beat slightly until light and fluffy. Combine egg mixture with dry ingredients and mix well. Pour over apples. Bake for approximately 20-25 minutes. While pie is baking make the topping using a food processor. Place granulated sugar, brown sugar, flour, salt and cinnamon in the food processor bowl. Pulse a couple of times to combine the ingredients. Add the butter and pulse for a few seconds, until the mixture is crumbly. Add walnuts or pecans and pulse again for a few seconds to incorporate nuts into the topping. After pie has baked for approximately 20 minutes, remove from the oven and sprinkle the streusel all over the top of the pie, covering it completely. Return to oven and bake for approximately 40-50 more minutes until the apples are tender. Remove from oven and let cool for 15-20 minutes. Serve with whipping cream or a good vanilla ice cream like Haagen Dazs. *Pastry Shell You can use a prepared pie crust for this recipe. If you would like to make your own pie crust, the following recipe works well. You’ll note that it uses lard for the shortening component. In this day and age, that’s an ingredient that we typically don’t use. However, if you only make pie crusts every so often, I would encourage you to try this pie crust recipe. Using lard yields a very tender and flaky crust. Makes pastry for 8-9 inch – 2 crust pies INGREDIENTS 3 cups all purpose flour 1 cup cold lard 1 ½ teaspoon salt 1 egg 5 Tablespoons cold water 1 teaspoon cider vinegar PREPARATION In a food processor bowl, process the flour, lard and salt until mixture resembles coarse flakes. In a small mixing bowl, beat the egg, water and vinegar, then pour over the flour mixture. Pulse until the dough begins to mass together to form a ball. Turn out onto lightly floured surface and work dough into a round shape. Dough should be rolled out immediately, or can be refrigerated for 2 weeks. (If refrigerated, allow 20 minutes for the dough to soften before rolling out.)
8-10 Servings INGREDIENTS ½ lb of bacon – chopped into small pieces ¼ cup olive oil 2 cups yellow onions – finely chopped ½ stick of unsalted butter 2 teaspoons kosher salt 1 teaspoon grated black pepper 1 teaspoon smoked paprika 12 cups low sodium chicken broth 6 cups of medium white potatoes – unpeeled and diced ½ cup all purpose flour 10 cups frozen corn kernels 2 cups half and half 8 ounces of sharp cheddar cheese (white or yellow, whichever you prefer) PREPARATION In a large stock pot over medium high heat, cook the bacon until it is crispy. Remove from the stock pot and drain on paper towels. Drain off most of the bacon grease and add more olive oil, if necessary. Reduce heat to medium and add the onions and butter; sauté until the onions are soft and translucent, approximately 10 minutes. Stir in the flour, salt, pepper and smoked paprika. Cook for 3 minutes, stirring frequently. Add the chicken stock and potatoes and bring to a boil and reduce to a simmer until the potatoes are tender. When potatoes are tender, add in half and half and frozen corn kernels. Simmer for about 5 minutes. Add grated cheese and stir until it is fully melted. Season with salt and grated black pepper. Serve with bacon garnish and additional grated cheese.
Adapted: The Barefoot Contessa Cookbook – 1999
INGREDIENTS 2 ½ lbs unpeeled red potatoes ¼ cup dry white wine ½ cup mayonnaise ½ cup sour cream 1 ½ tablespoon Dijon mustard 1 ½ tablespoon cider vinegar 4 ounces blue cheese, crumbled 3 green onions, finely chopped 1 cup coarsely chopped celery PREPARATION Boil potatoes until just tender when pierced with a fork. Don’t overcook. Drain and cool to room temperature. Cut into bite-sized pieces and place in a large bowl. Add wine and season with salt and pepper to taste. Let stand until wine is absorbed. In a small bowl, combine mayonnaise, sour cream, mustard, vinegar, blue cheese, green onions and celery. Add to potatoes and stir well. Let stand at room temperature 30 minutes before serving. This is a warm apple custard tart that is delicious. Great contrast between the smooth custard and the bite of the apples. The tart can be served cold, but is better served warm. This recipe is found in Julia Child’s classic cookbook Mastering the Art of French Cooking, Volume I. The recipe is designed to be a tart, but it can easily be adapted using a pie pan, if you don’t have a tart pan. Serves 6 INGREDIENTS Tart Using your favorite pie crust recipe, prepare and line an 8” tart pan. Partially bake for approximately 10 minutes, or until slightly browned. Apple Mixture 1 lb Golden Delicious or Granny Smith apples 1/3 cup granulated sugar ½ tsp cinnamon Custard 1 egg 1/3 cup granulated sugar ¼ cup all purpose flour ½ cup whipping cream 3 T Calvados (apple brandy) Topping Confectioners’ sugar PREPARATION Quarter, core and peel the apples. Cut into 1/8 inch lengthwise slices. You should have about 3 cups of apples. Place apples in bowl with sugar and cinnamon and coat slices well. Arrange apple slices in pastry shell. Bake in a 375 degree oven for approximately 20 minutes, until the apples are tender. Remove from the oven and let cool while preparing the custard. Beat 1 egg and sugar together in a mixing bowl until the mixture is thick and a pale yellow. Beat in the flour, then the cream and finally the brandy. Pour the egg mixture over the apples. Return tart to the oven for 10 minutes or until the custard begins to puff. Sprinkle the top generously with powdered sugar and return to the oven for 15-20 minutes. The tart is done when the top has browned, the custard set and the apples soft. A knife plunged into the custard should come out clean. Slide the tart out of the pan, onto a wire rack or serving dish. Keep warm until serving. Garnish with whipped cream and mint. This is an easy make ahead supper. It takes some prep time with the chopping and peeling of the vegetables, but once you’re finished with that, you can pop it in the oven and forget about it; save a few stirs during the cook time. You’ll have leftovers and as always, they taste even better the next day. Better yet, you can freeze some and pull it out on those busy days when you’re trying to shuttle kids to and from soccer games! Pull it out of the freezer and warm it up in a jiffy for a hot and nutritious meal. INGREDIENTS 3-4 tablespoons olive oil 4 lb rump roast – cut into 1 inch chunks or already prepared stew meat 3 carrots – peeled and cut into ½ inch pieces 3 stalks of celery – medium chop 5 medium potatoes – peeled and chopped into ½ inch pieces 1 medium yellow onion – medium chop 3 cloves of garlic – finely chopped 5 cups low sodium beef broth or combination of beef broth and chicken broth 3 bay leaves 2 tablespoons Worcestershire sauce 2 sprigs fresh rosemary Salt and freshly grated pepper 1-2 tablespoons corn starch for thickening PREPARATION Preheat oven to 325 degree F Dredge the beef chunks in flour and set aside. In a large skillet, heat olive oil and in small batches add the beef chunks and brown them for approximately 5-7 minutes. Place seared beef chunks into a large Dutch oven type pan. In a large saucepan or skillet, heat some additional olive oil and add the carrots, celery, potatoes and onion. Sauté for 10 minutes on a medium-high heat. Add the chopped garlic and sauté for another 2-3 minutes. Combine vegetable mixture to the stew meat in the Dutch oven. Add beef broth or combination beef and chicken broth to the stew, along with Worcestershire sauce, fresh rosemary, bay leaves, salt and pepper to the stew meat. Bring to a boil and then simmer for approximately 5 minutes. Remove from stove top and cover Dutch oven with lid and place in preheated oven for approximately 2-½ hours or until the beef and vegetables are tender. Remove from oven and drizzle in corn starch mixed with water to thicken the stew slightly. Bring to a boil and then simmer for 2-3 minutes until stew is thickened. Serve with crusty bread or biscuits.
INGREDIENTS 4 egg whites – room temperature 2 cups all purpose flour 1 ½ cups granulated sugar 2 teaspoons baking powder ½ teaspoon salt ¼ teaspoon baking soda 1 cup buttermilk ½ cup butter 2 teaspoons pure vanilla extract PREPARATION Preheat oven to 350 degrees F. Grease 2 – 8 inch round cake pans and line the bottom of the pan with parchment paper (makes for easy removal from the pan). Set aside. In electric mixer, using the paddle attachment, combine flour, sugar, baking powder, salt and baking soda. Add the buttermilk, butter and vanilla. Beat on low speed until combined. Add egg whites and beat 2 minutes more. Add an even amount of cake batter between the 2 – 8 inch baking pans. Bake for 25-30 minutes until wooden pick inserted in the center comes out clean. When finished baking, remove from oven and allow cakes to cool for 10 minutes in the pan. After 10 minutes, remove from pans and place on wire rack to finish cooling. Frost cake with Chocolate Sour Cream frosting. Chocolate Sour Cream Frosting Ingredients ½ cup unsalted butter 1 -12 ounce package of semisweet chips 8 ounces of sour cream 4 ½ cups confectioners’ sugar. Preparation In a large saucepan, melt butter and semisweet chips over a low heat. Stir frequently so the chocolate doesn’t burn. When melted, remove chocolate mixture from heat and allow to cool at least 10 minutes. Add 8 ounces of sour cream to the chocolate mixture and stir well. Blend in the confectioners’ sugar. To assemble, place one layer of the cake on plate with flat side up. Spread approximately one cup of frosting on this layer. Place the second layer on top with flat side down. Frost both top and sides with frosting.
Source: Better Homes and Garden Magazine – February 2008
ROASTED FINGERLING POTATOES WITH GARLIC AND HERBS SERVES 4-6
INGREDIENTS 2 lbs. fingerling potatoes ¼ cup olive oil 3 tablespoons unsalted butter 3 gloves garlic, peeled and finely chopped 2 tablespoons basil – finely chopped 2 tablespoons parsley – finely chopped Salt and freshly ground pepper to taste PREPARATION Preheat oven to 350 degrees F. With skins on, scrub the potatoes to remove any dirt. Dry the potatoes off with a paper towel and cut into halves or quarters. In a roasting pan, add the olive oil and heat in the oven for about 10 minutes and then add the potatoes. Roast the potatoes for about 45 minutes, until they are crisp and tender. During the course of baking, turn the potatoes in the roasting pan, to ensure even browning. Remove from oven and drain on paper towels to absorb excess oil. In a sauté pan, melt the butter, add garlic and sauté until light golden brown. Be careful to ensure that garlic does not burn. Add the chopped herbs to the butter mixture and stir together. Remove from heat. Pour the garlic-herb butter over the potatoes and toss gently. Season with salt and freshly ground pepper
INGREDIENTS 2 cups all purpose flour 1 ½ cups granulated sugar 2 teaspoons baking powder ½ teaspoon salt ¼ teaspoon baking soda
1 cup buttermilk ½ cup butter 2 teaspoons pure vanilla extract PREPARATION Preheat oven to 350 degrees F. Place individual cupcake liners in cupcake pan. Set aside. In electric mixer, using paddle attachment, combine flour, sugar, baking powder, salt and baking soda. Add buttermilk, butter and vanilla. Beat on low speed until combined. Add egg whites; beat 2 minutes more. Fill cupcake pans approximately ½ to ¾ full with batter. Bake for 12-15 minutes until wooden pick inserted in the center comes out clean. When finished baking, remove from oven and allow cupcakes to cool in pan for 10-15 minutes. Remove from cupcake pan and finish cooling on a wire rack. Frost cupcakes with cream cheese frosting and garnish with red raspberry. Cream Cheese Frosting: INGREDIENTS 3 ounces cream cheese – softened ¼ lb unsalted butter – softened 2 teaspoons pure vanilla extract 2 cups Confectioners’ sugar 1-2 drops red food coloring PREPARATION In electric mixer, blend cream cheese, butter and vanilla. Mix until light and fluffy, add in confectioners’ sugar and blend until smooth and creamy. Add in 1-2 drops of red food coloring (careful, a little goes a long way) and mix to the desired pink tint. Frost cupcakes and garnish with a red raspberry.
TUSCAN WHITE BEAN AND HAM SOUP
This creamy and flavorful soup recipe can be adapted to a vegetarian diet by eliminating the ham and substituting the chicken broth for vegetable broth. Serves 4-6 INGREDIENTS 2 tablespoons butter 1 tablespoon olive oil 2 shallots, finely chopped 1 sage leaf 4 cups low-sodium chicken broth 4 15-ounce cans cannelloni beans – drained and rinsed 2 cups ham – chopped into 1 inch cubes 4 cloves garlic – rough chop ½ cup heavy whipping cream ½ teaspoon freshly grated pepper PREPARATION Place a medium, heavy stock pot over medium heat. Add the butter, olive oil and shallots. Cook stirring occasionally, until the shallots are softened – approximately 5 minutes. Add the sage, 2 cans of beans and chopped ham and stir to combine. Add stock and bring mixture to a simmer. Add garlic and simmer until the garlic is softened, about 10 minutes. Remove soup from heat and pour ½ of the soup into a large bowl. Ladle soup in small batches into a food processor or blender and puree until smooth. Return puree mixture to the soup mixture in the stock pot and stir. Add remaining 2 cans of beans and cream into the soup. Bring the soup back to a gentle simmer. Adjust the seasonings with salt and pepper. Ladle in soup bowls and serve with warm Italian bread. Buon appetito! 3 ounces Champagne Pour all ingredients into a champagne glass. 1/2 oz vodka 3 oz peach nectar Stir and enjoy. This classic is always a hit with both kids and adults. One part orange juice 1 tablespoon Orgeat Syrup Mix in pousse cafe glass. This is by far one of my favorite gin drinks, unfortunately more then once when ordering this at a bar they had no idea what I was talking about and made me a Sloe Gin Fizz. 2 1/2 ounces gin 1 ounce fresh lemon juice 1 teaspoon superfine sugar or 1 ounce simple syrup San Pellegrino mineral water In a shaker half filled with ice cubes, add in the gin, lemon juice, and sugar or simple syrup. Shake well. Strain into a collins glass almost filled with ice cubes. Top off with San Pellegrino mineral water and stir well. My favorite gin to use in the United States is Tanqueray No. Ten. Another good option for gin is Bombay Sapphire. Bombay Sapphire may not be quite as good as the Tanqueray No. Ten but it is still quite good and here in Switzerland I have taken to using it as Tanqueray No. Ten is much harder to find without a trip to London or at least a higher end liquor store. 2 ounces gin 5 ounces tonic water 1 lime wedge Pour the gin and tonic water into a highball glass that has been filled with ice cubes. Stir well and garnish with the lime wedge. My favorite gin to use in the United States is Tanqueray No. Ten. Another good option for gin is Bombay Sapphire. Bombay Sapphire may not be quite as good as the Tanqueray No. Ten but it is still quite good and here in Switzerland I have taken to using it as Tanqueray No. Ten is much harder to find without a trip to London or at least a higher end liquor store. This is a great drink to enjoy on Kentucky Derby Day (the first Saturday in May) or any day. 3 ounces Kentucky bourbon 6 fresh mint sprigs 1 teaspoon superfine sugar crushed ice Muddle 4 of the mint sprigs with the sugar in the bottom of a rocks glass. Fill the glass almost completely with crushed ice. Add the bourbon, stir with two short straws or a cocktail stirrer, and garnish with the reaming two mint sprigs. My Favorite Kentucky bourbon is Makers Mark which can be found in most liquor stores in the US or Europe. Sourdough Biscuits PS- Guess what is missing? FAT This biscuits are essentially fat free and they taste awesome. With honey or jam.. Yummy. Vegetarian Pide
Dough Recipe- Andrew’s easy pizza dough is really the best! Cookie Sheet Method Pide Filling Brush the dough with olive oil. Sprinkle the garlic on the olive oil. Slice in strips and serve. Combine in large mixing bowl or the bowl of a heavy duty mixer, such a Kitchen Aid mixer, and let sit for about 5 minutes. 1 package of active dry yeast (2 1/4 teaspoons) 1 1/13 cup warm (105F to 115F) water After five minutes add: 3 1/2 to 3 3/4 cups all-purpose flour 2 1/2 teaspoons olive oil 1 1/2 tablespoons salt 1 tablespoon sugar Mix by hand or on a low speed for around 1 minute to get all the ingredients blended together. Knead by hand or with a dough hook on medium speed for 10 minutes until the dough is smooth and elastic. Transfer the dough to a bowl that has been lightly coated with olive oil, ensuring the you get the dough coated in the olive oil. Cover with plastic wrap or a French towel and let sit to raise in a warm place (75F to 85F) for 1 1/2 hours. To bake your pizza’s: Preheat the oven to 475F. Grease and dust 2 cookie sheets with cornmeal. You can also use a baking stone, which will really take you homemade pizza’s to the next level. If you are using a baking stone ensure that you heat it in the oven for 45 minuets. It will take 5 days before your sourdough starter is ready to cook with. Day 1 1 Cup wholewheat flour 1/2 Cup cool water Combine the flour and water in a nonreactive container. Glass, stainless steel or food grade plastic all work well for this. Cover the container and let sit for 24 hours at room temperature(65F to 75F). Day 2 1 Cup wholewheat flour 1/2 Cup cool water After the first 24 hours you may start to see some activity, though don’t be discouraged if you don’t yet. Either way discard half of your starter and stir in the flour and water to the remaining half. Recover and let sit again for 24 hours at room temperature. Day 3, 4, & 5 1 Cup wholewheat flour 1/2 Cup cool water By day 3 you will most likely see activity. This will be bubbling, a fresh fruty smell, and evidence of expansion. On day 3, 4, & 5 for the feedings you will need discard all but 1 cup of the starter and stir in the flour and water. Recover and let sit at room temperature for another 24 hours. After 5 days of feeding your starter should be ready to use in a sourdough recipe. For most sourdough recipes you will have around 1 cup of starter left over. This can be feed as above and used to cook with again the following day. Refrigerate a starter: If you don’t plan on using the starter every day you can store the starter in the refrigerator. Refrigerated starter should be feed weekly. To feed the refrigerated starter remove from the refrigerator and discard all but 1/4 cup. Add 1 cup wholewheat flour and 1/2 cup cool water. Stir well and let sit out for 3 hours before returning the starter to the refrigerator. Bake with a refrigerated starter: Two or three days before you plan to bake with a refrigerated starter remove it from the refrigerator and feed it as normal. Be sure that you leave it at room temperature for these two or three days. SWEET POTATO SOUFFLE WITH WALNUTS Serves 8 INGREDIENTS 4 cups sweet potatoes cooked and mashed 8 ounces cream cheese ½ cup unsalted butter 2 eggs beaten ¼ cup brown sugar 2 ½ tablespoons dry sherry (optional) ¼ teaspoon kosher salt ¾ cup chopped walnuts ½ teaspoon nutmeg (freshly grated, if possible) PREPARATION With electric mixer, blend cooked sweet potatoes, cream cheese and unsalted butter. Add beaten eggs, brown sugar, sherry and salt. Beat until light and fluffy. Stir in the walnuts and place mixture in a buttered 9 inch casserole. Sprinkle with nutmeg and bake at 350 degree F oven for approximately 45 minutes until heated thoroughly. PASTA WITH GARLIC AND PARSLEY This recipe is quick and easy with ingredients that you usually have on hand in your pantry. Serves 4 INGREDIENTS ¼ cup unsalted butter ¼ cup good olive oil ½ cup garlic – finely chopped ½ cup Italian parsley – finely chopped ½ cup grated Parmesan cheese ½ cup half and half (if desired) Pasta – prepared per instructions PREPARATION Add butter and olive oil in a skillet and heat over medium-low heat until the butter is melted. Add the garlic and cook slowly until soft, make sure that the garlic doesn’t burn. Stir in the parsley and cook for approximately 2 minutes. If desired, add in the half and half and heat until barely simmering. Remove sauce from heat, pour over hot pasta and toss with plenty of grated Parmesan cheese. Salt and pepper to taste. HOLIDAY MASHED POTATOES These mashed potatoes are great for the holidays or really anytime. The reason I like to serve them with holiday meals is that they can be made ahead of time and just heated in the oven for 45 minutes prior to serving. Eliminates that “last minute rush” on days when you are juggling to get all the components of the meal ready at one time! 10-12 Servings INGREDIENTS 12 medium cooked potatoes 1 – 8 ounce package of cream cheese ¼ cup unsalted butter ½ cup sour cream ½ cup milk, half and half or if you really want to be decadent, heavy whipping cream 2 eggs beaten ¼ cup minced onion (optional) 1 teaspoon kosher salt Pepper to taste PREPARATION In large mixing bowl mash the hot potatoes, add small pieces of the cream cheese and butter until melted and blended. Blend in sour cream. Combine eggs, onion, milk and seasonings. Fold egg mixture into the potatoes. Beat until light and fluffy. Turn potato mixture into a buttered 9 inch round casserole dish and refrigerate for a minimum of 2-3 hours. Overnight is best. Bake at 350 degree F oven for 45 minutes or until well heated and lightly browned. |
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